[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

KR960016754A - High flavor, high protein seasoning composition containing enzyme hydrolyzate of plant protein - Google Patents

High flavor, high protein seasoning composition containing enzyme hydrolyzate of plant protein Download PDF

Info

Publication number
KR960016754A
KR960016754A KR1019940029046A KR19940029046A KR960016754A KR 960016754 A KR960016754 A KR 960016754A KR 1019940029046 A KR1019940029046 A KR 1019940029046A KR 19940029046 A KR19940029046 A KR 19940029046A KR 960016754 A KR960016754 A KR 960016754A
Authority
KR
South Korea
Prior art keywords
flavor
seasoning composition
protein
enzyme hydrolyzate
concentrate
Prior art date
Application number
KR1019940029046A
Other languages
Korean (ko)
Inventor
임철
박완수
조윤제
채희정
김민홍
Original Assignee
유영학
주식회사 미원
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 유영학, 주식회사 미원 filed Critical 유영학
Priority to KR1019940029046A priority Critical patent/KR960016754A/en
Publication of KR960016754A publication Critical patent/KR960016754A/en

Links

Landscapes

  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

본 발명은 조미료류의 풍미발현을 위해 기존에 사용되는 염농도가 높은 산분해 간장분말 대신에, 하기 식으로 정의되는 가수분해도가 40∼60%이고 총 질소 함량이 6.5∼11%인 식물단백질 효소 가수분해물을 함유하는 것을 특징으로 하는 고풍미의 저염, 고단백 조미료 조성물을 제공한다.The present invention is a plant protein enzyme hydrolyzate having a hydrolysis degree of 40 to 60% and a total nitrogen content of 6.5 to 11%, instead of a high salt of acid-degraded soy powder, which is conventionally used for flavor expression of seasonings. It provides a high flavor, low salt, high protein seasoning composition characterized by containing a decomposition product.

식물단백질 효소 가수분해물을 이용하여 조미료 조성물을 제조하는 것은 당업자에게 주지된 방법에 따라 실시할 수 있다.The preparation of the seasoning composition using the plant protein enzyme hydrolyzate can be carried out according to methods well known to those skilled in the art.

본 발명에 따라 사용되는 식물단백질 효소 가수분해물은 대두단백질을 통상의 방법에 따라 효소로 가수분해하여 얻어지는 것으로서 염농도가 낮고, 쇠고기, 멸치 또는 해물 농축액 또는 야채 농축액과 함께 사용될 때 조미료의 풍미를 한층 좋게 하며, 고단백질이면서 생리활성을 갖는 펩타이드를 포함하고 있기 때문에 건강상 유익한 장점이 있다.The plant protein enzyme hydrolyzate used in accordance with the present invention is obtained by hydrolyzing soy protein with enzymes according to a conventional method, and has a low salt concentration. And, because it contains a high protein and physiologically active peptides there are health benefits.

Description

식물단백질의 효소 가수분해물을 함유하는 고풍미, 고단백 조미료 조성물High flavor, high protein seasoning composition containing enzyme hydrolyzate of plant protein

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (4)

정미 성분, 전분, 당류, 향신료, 정제염, 천연물 농축액 및 향료를 함유하는 조미료 조성물에 있어서, 총 질소 함량 6.5∼11%이고 하기 식으로 정의되는 가수분해도가 40∼60%인 대두단백 효소 가수분해물을 전체 중량 대비 1O∼4O%의 양으로 함유함을 특징으로 하는 저염, 고단백 조미료 조성물.In a seasoning composition containing a rice flavour, starch, sugars, spices, refined salts, natural concentrates and flavoring agents, soy protein enzyme hydrolyzate having a total nitrogen content of 6.5 to 11% and a hydrolysis degree of 40 to 60% defined by the following formula: A low salt, high protein seasoning composition, characterized by containing in an amount of 10 to 40% by weight of the total weight. 제1항에 있어서, 천연물 농축액 및 향료로서 전체 중량대비 2∼7%의 쇠고기 농축액 및 쇠고기향을 함유함을 특징으로 하는 쇠고기 풍미의 저염, 고단백 조미료 조성물.The beef salt low salt, high protein seasoning composition according to claim 1, characterized in that it contains 2-7% beef concentrate and beef flavor as a natural concentrate and flavor. 제1항에 있어서, 천연물 농축액 및 향료로서 전체 중량대비 2∼7%의 멸치 농축액 및 멸치향을 함유함을 특징으로 하는 멸치 풍미의 저염, 고단백 조미료 조성물.The low salt, high protein seasoning composition of anchovy flavor according to claim 1, which contains 2 to 7% of anchovy concentrate and anchovy flavor as a natural concentrate and flavor. 제1항에 있어서, 천연물 농축액 및 향료로서 전체 중량대비 2∼7%의 해물 농축액을 함유함을 특징으로 하는 해물 풍미의 저염, 고단백 조미료 조성물.The low salt, high protein seasoning composition of seafood flavor according to claim 1, characterized in that it contains 2 to 7% of the seafood concentrate by weight as a natural concentrate and flavor. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940029046A 1994-11-07 1994-11-07 High flavor, high protein seasoning composition containing enzyme hydrolyzate of plant protein KR960016754A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940029046A KR960016754A (en) 1994-11-07 1994-11-07 High flavor, high protein seasoning composition containing enzyme hydrolyzate of plant protein

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940029046A KR960016754A (en) 1994-11-07 1994-11-07 High flavor, high protein seasoning composition containing enzyme hydrolyzate of plant protein

Publications (1)

Publication Number Publication Date
KR960016754A true KR960016754A (en) 1996-06-17

Family

ID=66687866

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940029046A KR960016754A (en) 1994-11-07 1994-11-07 High flavor, high protein seasoning composition containing enzyme hydrolyzate of plant protein

Country Status (1)

Country Link
KR (1) KR960016754A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040048650A (en) * 2002-12-04 2004-06-10 주식회사오뚜기 process for preparing hydrolysates as seasoning agents from the egg white and hydrolysates obtained by said process

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040048650A (en) * 2002-12-04 2004-06-10 주식회사오뚜기 process for preparing hydrolysates as seasoning agents from the egg white and hydrolysates obtained by said process

Similar Documents

Publication Publication Date Title
Maga et al. Flavor potentiators
Imm et al. Production of seafood flavor from red hake (Urophycis chuss) by enzymatic hydrolysis
DK0608712T3 (en) Salt flavor enhancers.
EA199900979A1 (en) COMPOSITIONS OF ACTIVATED PROTEIN
DK524187A (en) AMINO ACID RELATED AGENTS FOR DELIVERY TO SPECIFIC BIOLOGICAL WEBSITES
DE60106093D1 (en) METHOD FOR PRODUCING A MEAT PRODUCT CONTAINING OLIVE OIL
ATE158143T1 (en) EDIBLE PLASTIC DISPERSION BASED ON QUICK-GELLING STARCH
Spanier et al. Meat flavor: contribution of proteins and peptides to the flavor of beef
ES425549A1 (en) Semi-moist animal food
TWI246401B (en) Process for producing cysteinylglycine-enriched food material and process for producing flavor-enhancing agent
PL321580A1 (en) Method of making seasoned sauce using smoked hog's skin
TW200509808A (en) Method for producing seasoning
KR960016754A (en) High flavor, high protein seasoning composition containing enzyme hydrolyzate of plant protein
JP2830415B2 (en) Method for producing flavor composition
JP3737833B2 (en) Production method of seasoning extract
JP2811010B2 (en) Liquid for meat processing
KR950013398A (en) Beef complex seasoning composition based on natural extracts
JP3243489B2 (en) Kara fried flour
JP3527622B2 (en) seasoning
JPH06141805A (en) Dusting flour for deep frying
KR940013371A (en) High protein low salt liquid seasoning and preparation method thereof
KR950005191A (en) Low Salt Nitrogen Fish Sauce
KR950010779A (en) Low salt polynitrogenous fish seasoning
JPH06141806A (en) Dusting flour for deep frying
KR960000084A (en) How to prepare flavored soup using dried anchovies and kelp

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application